Make Once - Cook Twice
by SuperUser Account
Place the chicken on oiled grids
- ½ recipe of Roasted Garlic Rosemary Pesto
- 1 lb. chicken tenders
- enough bamboo skewers for the tenders, soaked in water for at least an hour
- rice or pasta and vegetables for serving
Marinate the chicken tenders in half of the pre-made pesto for 1 to 12 hours. Use a ziploc bag and get all of the air out for the best results.
Oil the grids and then preheat the grill to high, about 400°F.
Thread the marinated chicken onto the skewers, grill over direct heat for 4 to 5 minutes per side, until the flesh is opaque and the juices run clear.
Before serving, toss the remaining pesto (NOT the stuff left in the marinating bag) with the pasta or rice that you are serving the chicken with for added flavour.
There is nothing better than having work done ahead of time. Being prepared in the kitchen is no different. The rosemary’s flavour is very strong in this recipe but it balances out with the roasted garlic. The chicken accompanies the fresh flavour of the pesto and you have a flavourful meal.